Key Lime Pie

About This Recipe

Key lime pie takes its name from key limes, a smaller, more aromatic and considerably more tart variety grown in the Florida Keys, though bottled key lime juice is now more commonly used than the fresh fruit even locally. The filling is remarkably simple, just egg yolks, sweetened condensed milk and key lime juice whisked together, the acid in the lime juice actually thickening and setting the custard as it bakes briefly in the oven. Set in a buttery graham cracker crust and traditionally topped with a bit of whipped cream rather than meringue, the finished pie balances sharp tartness against sweetness, best served well chilled.

Ingredients

Serves 8

• 1.5 cupsgraham cracker crumbs
• 1/3 cupmelted butter
• 3 tbspsugar(for crust)
• 4egg yolks
• 1 can (395g)sweetened condensed milk
• 2/3 cupkey lime juice
• 1 cupheavy cream(for whipped topping)
• 2 tbsppowdered sugar(for whipped topping)

Instructions

1. 1

   Make the crust

   Mix graham cracker crumbs, melted butter and sugar, then press firmly into a pie dish.

2. 2

   Bake the crust

   Bake at 175C/350F for 8-10 minutes until lightly golden; let cool slightly.

3. 3

   Make the filling

   Whisk egg yolks until slightly thickened, then whisk in condensed milk followed by key lime juice until smooth.

   Whisk the yolks first before adding the other ingredients — this helps the filling set with a smooth, even texture as it bakes.

4. 4

   Bake the filling

   Pour the filling into the baked crust and bake at 175C/350F for 12-15 minutes until just set but still slightly jiggly in the center.

5. 5

   Chill

   Let cool to room temperature, then refrigerate at least 3 hours until fully chilled and set.

6. 6

   Make the whipped cream

   Whip the heavy cream with powdered sugar until soft peaks form.

7. 7

   Serve

   Top the chilled pie with whipped cream just before serving, and slice.

Variations

• •

  A meringue topping, torched or broiled until golden, is a traditional alternative to whipped cream.

• •

  Some versions add a bit of lime zest to the filling for extra aromatic intensity.

• •

  A frozen version, served straight from the freezer, is popular in warmer months.

Storage

Refrigerate covered for up to 4 days; the pie also freezes well for up to a month, though it's best thawed in the refrigerator before serving.

Frequently Asked Questions